Hawaiian Sticky Chicken Slow Cooker Recipes

Steps:

• Put chicken breasts into the crock of a slow cooker; top with barbeque sauce, pineapple slices, and soy sauce.
• Cook on High for 4 to 5 hours.

Steps:

• Place chicken and onion in a slow cooker. Stir in pineapple, bulgogi marinade, and gochujang.
• Cook on High for 3 hours.
• Mix shredded carrots and broccoli into the slow cooker and continue cooking for 1 hour.
• Stir in cilantro and cook 15 minutes more. Serve.

Steps:

• Place the chicken breasts, chicken broth, pineapple juice, garlic cloves and salt in your slow cooker and set on high.
• Cook for 4 hours then remove the chicken to a cutting board.
• Drain the broth from the slow cooker into a large measuring cup or bowl. Measure out 2 cups of the broth and put back into the slow cooker.
• Add the apricot jam, pineapple tidbits, soy sauce, teriyaki sauce, hoisin, crushed red pepper flakes and Wondra® flour to the broth and whisk to combine.
• Shred the chicken with two forks and return to the slow cooker with the sauce. Stir to combine the chicken with the sauce, cover and cook on high for 1 more hour.
• While chicken is cooking for the last hour cook rice according to the package directions.
• Serve chicken and sauce over hot cooked rice, and garnish with chopped scallions and sesame seeds.

Steps:

• Spray your slow cooker with non stick cooking spray.
• Place your chicken breasts in the slow cooker.
• In a bowl, combine your Worcestershire sauce, bbq sauce, teriyaki sauce, lemon juice, garlic salt and minced garlic, until well combined.
• Pour the mixture over your chicken breasts.
• Cook on low for 6 hours.
• After 6 hours, shred your chicken, and place back in the slow cooker to keep warm while you prepare your Cole slaw.
• To make Cole slaw, combine your mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl.
• Add your shredded cabbage.
• Place a scoop of the chicken on your bun and top with a scoop of Cole slaw.
• Top with extra barbecue sauce or teriyaki sauce if desired, and serve.

Steps:

• place chicken breasts in slow cooker, sprinkle with a little salt.
• place pineapple slices over chicken.
• combine pineapple juice, brown sugar, lemon juice, ginger, and cornstarch, stir until cornstarch mixes with liquids, pour over chicken.
• cover, cook on low for 4-5 hours or on high for 2 1/2-3 hours.

Steps:

• Mix the chicken, pineapple juice, brown sugar, and soy sauce together in the slow-cooker. Set the crockpot on low and cook for 6 to 8 hours. Serve over cooked rice.